Shrimp Bisque

Classic American Shrimp Bisque

A rich, velvety American-style shrimp bisque made by building a deep-flavored stock from the shells, then finishing the soup with sautéed aromatics, cream, and a touch of sherry.

Prep

25 min

Cook

55 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) shrimp, shell-on, U.S. wild-caught preferred
• •30 g (2 tbsp) unsalted butter, plus 30 g (2 tbsp) more for the roux
• •1 tbsp olive oil
• •1 whole medium yellow onion, chopped
• •1 whole medium fennel bulb, chopped (fronds reserved), optional but traditional in many American versions
• •1 rib celery, chopped
• •3 cloves garlic, minced
• •30 g (¼ cup) all-purpose flour
• •60 ml dry sherry, or dry white wine
• •950 ml (4 cups) shrimp stock (see step 2)
• •240 ml (1 cup) heavy cream
• •120 ml (½ cup) whole milk
• •1 tsp tomato paste, gives color and depth
• •1 whole bay leaf
• •2 sprigs fresh thyme
• •1 pinch cayenne pepper
• •fine sea salt and freshly ground white pepper, to taste
• •1 tbsp chopped fresh chives or parsley, for garnish

Steps

1. 1 Peel and devein the shrimp, reserving the shells and heads. Pat the shrimp dry, season lightly with salt and white pepper, and refrigerate until needed.
2. 2 Make the shrimp stock: in a dry saucepan over medium-high heat, toast the reserved shells in 15 g (1 tbsp) butter for 3–4 minutes, stirring, until they turn coral pink and smell fragrant. Add 1 liter (about 4 cups) cold water, 1 bay leaf, the thyme sprigs, and a few reserved fennel fronds. Bring to a gentle simmer and cook 25 minutes. Strain through a fine sieve; you should have about 950 ml (4 cups). Discard the solids.
3. 3 In a heavy pot, melt the remaining 30 g (2 tbsp) butter with the olive oil over medium heat. Add the onion, fennel, and celery with a pinch of salt and cook 7–9 minutes, until soft and translucent but not browned. Add the garlic and cook 30 seconds more.
4. 4 Stir in the tomato paste and cook 1 minute to mellow its flavor. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste (the mixture will be paste-like).
5. 5 Pour in the sherry and scrape the bottom of the pot to loosen any bits. Cook until the sherry is almost evaporated, about 1 minute.
6. 6 Slowly whisk in the warm shrimp stock. Add the bay leaf and thyme. Bring to a gentle simmer and cook 12–15 minutes, uncovered, so the flavors meld and the bisque reduces slightly.
7. 7 Meanwhile, heat a skillet over medium-high heat. Sear the reserved shrimp 60–90 seconds per side, until just opaque and curled into a loose C. The internal temperature should reach 63 °C (145 °F). Transfer to a plate to cool, then chop roughly. (Do not overcook - they will finish warming in the soup.)
8. 8 Remove the bay leaf and thyme stems from the bisque. Working in batches, carefully purée the soup in a blender until very smooth, or use an immersion blender directly in the pot. For a traditional silky bisque, strain through a fine-mesh sieve, pressing the solids to extract all liquid.
9. 9 Return the bisque to low heat. Stir in the cream and milk and warm gently for 3–4 minutes - do not let it boil, or the cream may separate. Season with salt, white pepper, and a small pinch of cayenne.
10. 10 Divide the chopped shrimp among warmed bowls. Ladle the hot bisque over them, garnish with chives or parsley and a few fennel fronds, and serve immediately.